Whole Foods, Paleo & Gluten-Free

Beef and Mushroom Stroganoff

I had some casserole beef that needing using up, and I fancied something a little different to my usual curries and Italian stews. I love mushrooms, and indeed Stroganoff, so thought I’d try and recreate the usual creamy version with coconut milk instead. The recipe worked really well (even if I do say so myself) and even if you don’t like coconut milk I promise you the end product has no trace of a coconut taste. It’s really creamy and the mushrooms melt wonderfully into the thick sauce. It’s rather brown in colour though, so apologies if this doesn’t look appetising!

Beef & Mushroom Stroganoff

Ingredients (serves 3-4)

Olive oil

600g of beef casserole steak

Seasoning

3 cloves garlic

white onion

2 leeks

500g of mushrooms (a mix of chestnut & white button is fab)

400ml can of coconut milk

Dried mixed herbs.

½ ltr home-made stock

1/2 tsp arrowroot

Freshly chopped Parsley

Method

Pre-heat the oven to 180 degrees.

Dice the beef into small chunks, and season well.

In a large saucepan sauté the crushed garlic along with the diced onion in some olive oil.

When the onion is softened add the beef and stir until the meat has browned.

Add the sliced leeks, diced mushrooms and dried herbs. Stir over a high heat for a few minutes.

Add the stock, and the tin of coconut milk.

Mix the arrowroot with a little water making a smooth paste, then add this to the saucepan mix. Bring to the boil.

Transfer the saucepan to the oven, cover, and cook on a low simmer for 2 hours. After 1 hour, turn the heat down to 150 degrees. (Believe me it’s worth the wait as the beef will be really tender)

Serve with roasted squash or steamed leafy green veg such as broccoli, spinach, kale or a green salad.

You could also cook up this stew in a slow cooker if you’ve got one.

Notes

Arrowroot is a paleo friendly sauce thickener as it comes from a plant (originating from Brazil). Use in any recipes where you would usually use cornflour (for example in a gravy or a sauce). It’s easily available in the baking sections of most supermarkets, and it’s not expensive either.

About me

Hi - I'm Ceri, I live in London, I base all my recipes on natural 'whole' foods & I avoid gluten & refined sugar like the plague. These are my adventures in my kitchen. Sometimes I adventure outside of my kitchen - I write about that here too.

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What does natural ‘whole’ foods mean?

Some might call it 'Paleo' - eating in the way that our ancient ancestors (aka cavemen) were designed to - based on tonnes of vegetables, meat, fish, eggs, nuts, seeds, fruit and healthy fats. I always like to add a sprinkling of health supportive herbs and spices to my dishes too.
I'll tell you a secret. I don't like labels - or comparing what I eat with a caveman (or woman) that I never met. Let's just focus on the idea of good quality whole & healthy foods, prepared simply that nourish.
Whichever label from you choose there are an awful lot of amazing foods out there to get creative with - and the best part? They make you feel awesome.